Butternut Apple Soup with Swiss Cheese Recipe

Name: Butternut Apple Soup with Swiss Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 2 onions, chopped; 4 cloves garlic, minced; 2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves; 1/2 tsp (2 ml) cracked black peppercorns; 5 cups (1.25 l) lower-salt vegetable or chicken broth; 1 butternut squash (about 2 1/2 lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes; 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped; 1 cup (250 ml) shredded light Swiss cheese; 1/2 cup (125 ml) finely chopped walnuts, optional

Servings: persons

1 tbsp (15 ml) olive oil
2 onions, chopped
4 cloves garlic, minced
2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves
1/2 tsp (2 ml) cracked black peppercorns
5 cups (1.25 l) lower-salt vegetable or chicken broth
1 butternut squash (about 2 1/2 lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes
2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
1 cup (250 ml) shredded light Swiss cheese
1/2 cup (125 ml) finely chopped walnuts, optional

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add onions and cook, stirring, until softened, about 3 minutes.
3
Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
4
Transfer to slow cooker stoneware.
5
Add broth.
6
Stir in squash and apples.
7
Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.
8
Preheat broiler.
9
Working in batches, puree soup in a food processor or blender.
10
(You can also do this in the stoneware using an immersion blender.)
11
Ladle soup into ovenproof bowls.
12
Sprinkle with cheese and broil until cheese melts, about 2 minutes.
13
(You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.)
14
Sprinkle with walnuts, if using.
15
Make Ahead
16
This soup can be partially prepared the night before it is cooked.
17
Complete Step Cover and refrigerate for up to 2 days.
18
When youre ready to cook, continue with the recipe.

971

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 2 onions, chopped, 4 cloves garlic, minced, 2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves, and more.

Yes, Butternut Apple Soup with Swiss Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Apple Soup with Swiss Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions